The flavors of North Africa span a wide range of spices such as coriander, cinnamon, turmeric and cumin. They evoke exotic images of desert winds and swift horses, but blend beautifully to make such a memorable dish, you will want to keep this recipe for family or friends. Moroccan Chicken with couscous salad can be made in about an hour from pantry to table and this recipe uses chicken thighs which are a little easier on the budget.

The couscous salad with refreshing mint and lemon flavors beautifully complements the layers of spice in the chicken and provides a colorful presentation. With a healthy whole wheat product, this is a side dish you can use to accompany a wide range of entrees.

Total prep time: 1 hour, 5 minutes

Active time: 45 minutes

Inactive time: 20 minutes

Yield: 6 servings

Ingredients for Moroccan chicken

1 tablespoon grapeseed or canola oil

1 1/2 pounds boneless, skinless chicken, defatted and diced

1 large yellow onion, peeled and chopped

3 carrots, thinly sliced on an angle

3 stalks celery, thinly sliced on an angle

3 cloves garlic, pressed or peeled and minced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon cinnamon

2 medium zucchinis, halved lengthwise and sliced

1 14.5 ounce can garbanzos (chickpeas) rinsed and drained

1 cup dried apricots, chopped

1 1/2 cups chicken broth

Kosher salt to taste

Directions

In a large stock pot or Dutch oven, heat the oil to medium high heat. Saute the chicken working in batches if necessary to assure even browning. Remove the chicken from the pan and add the onion, carrots and celery. Saute until the onions are just turning translucent. Add the garlic, cumin, paprika, coriander, turmeric, pepper and cinnamon. Return the chicken to the pan, add the zucchini, garbanzos and chicken and saute for about 1 more minute, incorporating the spices throughout the vegetables and meat.

Add the chicken broth and deglaze the pan, loosening the flavorful browned bits to mix with the rest. Reduce the heat, cover and simmer for about 30 minutes. Remove cover and simmer about another 10 minutes to reduce liquids, stirring often. Season with the salt to taste. Serve ladled over the couscous salad.

Ingredients for the couscous salad

2 cups vegetable or chicken broth

2 cups whole wheat couscous

1 cup cucumber, chopped

1 cup cherry tomatoes, halved

1 cup fresh spinach, stemmed and chopped

1 medium red onion, peeled and finely chopped

1/4 cup fresh mint, chopped

Juice from 2 large lemons

3 tablespoons extra virgin olive oil

1 tablespoon honey

Kosher salt to taste

Directions

Bring the broth to a boil. Remove from heat and add the couscous. Stir, cover and allow to sit for five minutes. Fluff with a fork. In a medium bowl, combine the couscous, cucumber, tomatoes, spinach, onion, and mint. In a small bowl, whisk together the lemon juice, olive oil, and honey. Pour over the couscous and stir to coat. Serve.